Glossy Glazed Ribs

By The Canadian Living Test Kitchen

56 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	670670 cal
pro	35 g35g pro
total fat	53 g53g total fat
sat. fat	14 g14g sat. fat
carb	13 g13g carb
fibre	1 g1g fibre
chol	84 mg84mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	33 calcium
iron	1515 iron
vit A	11 vit A
vit C	55 vit C
folate	99 folate

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These are flavoured with a Korean fermented hot pepper, soy bean and rice paste known as kochujang. It is available in Korean stores and well worth searching out. However, you can substitute 2 tbsp (25 mL) hoisin sauce and 3/4 tsp (4 mL) hot pepper sauce.

Ingredients

3 3lb lbpork back ribs or pork side ribs, centre cut removed
Marinade:
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp fermented hot pepper paste 2 2tbsp tbspfermented hot pepper paste
2 tbsp rice vinegar 2 2tbsp tbsprice vinegar
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
2 cloves garlic , minced2 2cloves garlic, minced
2 tsp minced gingerroot 2 2tsp tspminced gingerroot
2 tsp coarse ground pepper 2 2tsp tspcoarse ground pepper
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 cup vegetable oil 1/4 1/4cup cupvegetable oil
1 tbsp sesame oil 1 1tbsp tbspsesame oil
1/2 cup chopped green onions 1/2 1/2cup cupchopped green oniongreen onions
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander

Preparation

Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding cooking liquid.

Marinade: In food processor, whirl together sugar, hot pepper paste, vinegar, soy sauce, garlic, ginger, pepper and salt. With motor running, pour in vegetable and sesame oils. Add green onions and coriander; pur? Remove 1/4 cup (50 mL) and reserve for basting on grill. Brush remaining marinade all over ribs. Cover and refrigerate ribs and reserved marinade for 4 hours, turning and brushing ribs with marinade in dish at least once. (Make-ahead: Refrigerate for up to 24 hours.)

Place ribs on greased grill over medium-high heat; brush with any marinade left in dish. Close lid and grill, turning at least once and basting with reserved marinade, until browned, 10 to 15 minutes.

Source : Canadian Living Magazine: June 2005